Food supplier is PFG. Observed good handwashing/glove use and datemarking. EHSS discussed the following with the person in charge:
1. Reviewed the corporate employee health policy.
2. Recommend repairing/replacing wash gauge to the dishmachine and cleaning the interior of the machine.
3. Recommend cleaning the following locations: above countertop shelving in prep area
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The tomato basil marina was not reheated in the microwave oven to a sufficient temperature and time to eliminate pathogenic bacteria. Observed placed into the hot well from microwave at 46-60°.
Correction: Ensure potentially hazardous foods that are cooked, cooled, and reheated in a microwave for hot holding are reheated so that all parts of the food reach 165°F or above and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. The person in charge reheated the marinara to 198°.
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12/28/2015 | Risk Factor | |
Food supplier is PFG. Consumer advisory available on menu for steaks and burgers. Discussed employee health, form 1B is used. Discussed cooling and observed adequate cooling methods. EHS recommended turning delfiled reach in cooler down or limit frequency of opening unit to ensure TCS foods remain at 41° or below. EHS recommended replacing/re-calibrating thermometers not functioning properly in units. Observed good handwashing/glove use and date marking. Overall well managed and organized facility.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Raw turkey burgers (45°) and potato salad (47°) cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating.
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors in the dishwashing area and rear of the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/17/2015 | Routine | |
Food Supplier is PFG. Consumer Advisory on menu for steaks and burgers. Observed good handwashing and glove use.
Discussed the following with the Person In Charge (PIC):
1. Employee Health, form 1B is used.
2. Cleaning and sanitizing cookline utensils and food contact surfaces.
3. Cooling and reheating procedures and parameters.
4. Recommend cleaning interior surfaces of dishmachine.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shredded cheeses (50) and diced tomatoes (52) cold holding at improper temperatures in prep unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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03/25/2015 | Risk Factor | |
PFG is the food supplier. All proteins are received raw except pork chops are precooked. Brunch is no longer served, only lunch and dinner menu. Consumer advisory correct on menu for burgers and steaks
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wet wiping cloths improperly stored between use in sanitizer at a concentration too low. Observed quaternary ammonium sanitizer in two wiping cloth buckets < 100 ppm.
Correction: Recommend ensuring that wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. PIC adjusted sanitizer to 200 ppm.
- Non-Food Contact Surfaces
Observation: Observed the following nonfood contact surfaces with accumulations of grime and debris and in need of cleaning: drawer pans at the grill prep unit, exterior surfaces and inside shelves/ surfaces of coolers/ freezers along cook line, top shelf over prep unit where plates are kept, and wall area around mop sink.
Correction: Recommend cleaning. Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed prep pans stacked while wet after cleaning and chemical sanitization.
Correction: Recommend allowing items to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed single service items unprotected from contamination.
Correction: Recommend storing single service items in its original protective packaging or inverted in an approved dispenser.
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07/29/2014 | Routine | |
Additional temps: raw fish 39 F (seafood RIC)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed several items on the right top portion of the grill prep unit cold holding at improper temperatures
Correction: observed mango salsa at 47 F, cooked sausage at 47 F and shredded cheese at 47 F. PIC stated these items, as well as other items on the top portion of the prep unit, are stored in the grill reach in cooler overnight, and were placed in the prep unit at 9:30am this morning. Temperatures checked at 11:30am. PIC stated that the control for the top of the unit had not been turned on early enough this morning.
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01/23/2014 | Risk Factor | |
PFG is supplier. Consumer advisory present on menu for hamburgers and steaks. Facility no longer serves brunch, lunch and dinner only. Discussed employee health
- Hands - Where to Wash (corrected on site)
Observation: Observed grill equipment in the hand sink used for employee hand washing.
Correction: Recommend ensuring hand sinks are used for hand washing only. Recommend cleaning and sanitizing the grill grease scrapper before use.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Observed the thermometer in the right side prep unit, reach in cooler near grill and walk in cooler not in good repair and/ or not accurate in the range of use.
Correction: Recommend repairing, replacing, and/or maintaining the calibration of gauges for accuracy and function in the intended range of use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Observed clean dishes on top of the prep units stored with the food-contact surface facing upward.
Correction: Recommend storing equipment and utensils covered or inverted to prevent contamination while in storage.
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08/07/2013 | Routine | |
PFG is supplier. Consumer advisory is correct on menu--for steaks and hamburgers only
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Observed time-temperature controlled for safety (TCS) food cold holding at improper temperatures. Observed sliced tomatoes at 45 F, crab cakes at 43 F and salmon at 43 F in the Delfield reach in cooler by the grill. Observed diced tomatoes at 49 F, diced ham at 49 F and potato salad at 43 F on the salad bar.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below and discard food cold holding above 41 F for 4 or more hours. PIC discarded sliced tomatoes and relocated salmon and crab cakes. Recommend not storing TCS food in the Delfield unit until it determined it is cold holding consistently at 41 F or below. PIC placed salad bar items on a 4 hour time control plan and marked items with a 3:00pm discard time (taken out of refrigeration at 11:00am). EHS discussed written time control plan
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03/04/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Ruby Tuesday Restaurant, 7425 Bell Creek Road, Mechanicsville, VA 23111 »